When the weather is cold, and the fire is going, and you have a good glass of wine in hand… a beautiful lean pork loin roast can be the answer to a fabulous and hearty Sunday dinner.

This recipe makes for a moist pork loin with a savory outside, filled with a sweet and savory stuffing. Pick  your appropriate sized pork loin.  Look for one with a thin layer of fat on the top – which will crisp up in the oven.

Using a long thin knife (a slicing/carving knife should do) cut a long slit through the center of the pork loin – about 2-3 inches wide all the way from end to end – but be careful not to cut through or poke through the side of the pork loin.   If you are feeding a crowd and have an unusually long pork loin – cut it into two smaller roasts.

In a large bowl, mix together 1 1/2 cups cubed apples (cortland or another solid variety that will hold up in the oven) 1 1/2 cups quartered dried apricots, 1/2 tsp cinnamon, 1/2 tsp garlic powder, 1/4 tsp tumeric, 1/4 tsp fresh ground pepper (more if desired), 1/2 tsp kosher salt,  with about 1 Tbsp olive oil (just enough to moisten the fruit and blend the spices.)

If desired you may add chopped sweet onion to the stuffing. I have also added lemon zest or orange zest, dried cranberries, prunes, raisins… whatever you think might do your roast justice.

Stuff the center of the roast with the apple mixture.  Tie the roast if necessary.

Pat the outside of the roast dry and then sprinkle the roast all over with a mix of kosher salt, pepper, rosemary (or fines herbs), celery salt (or seed), and garlic powder.

Roast in a 350 F oven until the internal temperature of the roast reaches 165 degrees.  Make sure the stuffing in the center registers the appropriate temperature.

Any filling that falls from the roast makes for a deliciously flavored pan sauce. I simply add wine to the roasting pan, broth, and any scrape up any residual drippings from the roast. Reduce and serve on the side or drizzle over the roast.

Serve with roasted green beans, quartered acorn squash roasted with butter, brown sugar, walnuts, cinnamon and nutmeg. Or if you’re in the mood for potatoes… here’s my Mom’s delicious trick – Roast red and white fingerling or new potatoes, remove them from the oven then roll in a skillet with a pat of butter, herbs, salt and pepper.

Enjoy!

Sweet and savory stuffed pork loin.

Roasted acorn squash with walnuts.

Seasoned roasted potatoes rolled in butter and herbs